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Coat the slow cooker with butter-flavor
nonstick cooking spray. In a medium size bowl,
whisk together the flour, cocoa, sugar, baking
powder, and salt. Make a well in the center,
add the milk, oil and vanilla and stir until
well blended; continue stirring in widening
circles, gradually incorporating the dry
ingredients, until you have a smooth batter.
Stir in the peanut butter (warm it in the
microwave if thick and sticky) the batter will
be thick. Stir in chocolate chips. Spread
evenly in the cooker.
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To make the topping, in another medium size
bowl, combine the cocoa and sugar; pour in the
boiling water and whisk until smooth. Gently
pour over the batter in the cooker; do not
stir. Cover and cook on HIGH until puffed and
the top layer is set, 2 to 2 1/4 hours.
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Turn off the cooker and let stand, covered, for
at least 30 minutes before serving. To serve,
scoop the cake into individual bowls. Add a
scoop of vanilla ice cream alongside the cake.
Spoon some of the fudgy pudding over the cake
and ice cream and serve.
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